The technical jury awarded as the best dish the one prepared by Chef Salvatore Bianco: in his career he has contributed to the awarding of a Michelin star at “Il Comandante,” a gourmet restaurant at the Romeo Hotel in Naples, and recently Chef at the historic starred Eden in Rome.
His dish of cuttlefish, truffles and salicornia paired with extra dry bubbly from Ponte di Treviso winemakers also captured the palate of Fausto Arrighi, longtime editor of the Michelin Guide Italy, who commented on the preference: “A technically precise dish with original and well-calibrated pairings in which the different processes were perceived and perfectly implanted. He definitely had an edge.”
“It was an important experience,” commented winner Salvatore Bianco, “professionally but also personally. I had the chance to discover a great place I didn’t know: Pula.”
“I love the sea, I love the boat, so I found myself at home,” continued the Chef, recounting, “I had some great moments during these two days: I met with friends and professionals. The spirit of the event was one of sharing with the other chefs as well, helping each other, bringing out the best for the evening.”
Instead, the jury of guests celebrated the recipe developed by Alessandro Rossi, chef of “Gabbiano 3.0” in Marina di Grosseto: turbot with anchovy, asparagus and spring onion sauce paired with the institutional label (brut) of the Prosecco Doc Protection Consortium.
